The perfect side dish for your next barbecue, this creamy Greek yogurt potato salad is a delicious spin on classic potato salad. Topped with a flavorful, creamy dressing and filled with crunchy celery and fresh herbs, you won't miss the sour cream or mayo in this version!
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Like I prefer this lemon tahini slaw to classic coleslaw, I would definitely take this Greek yogurt potato salad recipe over a version with mayo any day!
Creamy, zippy and not at all mushy, this easy potato salad recipe is made with simple ingredients, has extra protein thanks to the Greek yogurt and is honestly one of my favorite recipes.
The perfect healthy side dish to accompany a summer barbecue, it is my go-to when we make barbecue burgers, smokies or even just as a meal prep during the week with some chicken breasts cut into it.
So if you're like me and want a creamy potato salad recipe without the mayo, you found it and I'm convinced you'll love it!
And if you are a fan of the mayo version, I encourage you to give this a try- I have a feeling you might like this one even more...
The Ingredients
- Eggs- If you already have boiled eggs on hand, you can skip this step.
- New Potatoes- If you prefer to use regular sized potatoes, red potatoes or yukon gold potatoes are the best option. If using large potatoes, dice into 2-3 inch chunks prior to cooking.
- Plain Greek Yogurt- If needed, you can use regular (plain yogurt) instead but the dressing will be a bit more runny. For more options, check out these Greek Yogurt Substitutes.
- Olive Oil- Avocado oil will also work.
- Apple Cider Vinegar- You can substitute with white wine vinegar instead.
- Dijon Mustard
- Garlic Powder
- Onion Powder
- Sea Salt
- Black Pepper
- Green Onions
- Celery
- Dill- One tablespoon of dried can be used as well but I highly recommend fresh.
- Parsley
The Method
1. Make hard-boiled eggs. Fill a saucepan with enough water to cover the eggs by 1 inch. Bring the water to a boil and then lower the heat to medium so that the water is between a simmer and a boil. Carefully lower the eggs into the water and cook for 8 minutes. Immediately after, place the eggs into ice cold water for 10 minutes and then peel and dice.
2. Boil potatoes. Place potatoes in a large pot, fill with enough water to cover the potatoes by an inch of water and add 1 tablespoon of salt. Cook over medium-high heat until just fork tender, about 15 minutes. Drain and place in a large bowl.
3. Mix dressing. In a small bowl, stir together the dressing ingredients.
4. Slice potatoes. When the potatoes are just cool enough to handle, cut the potatoes into bite sized pieces.
5. Mix salad. Pour half of the creamy sauce over the warm potatoes. Allow to sit for 10 minutes and then add the eggs, celery, herbs and remaining dressing.
5. Chill. Refrigerate for at least 2 hours and up to overnight. It tends to taste even better the next day!
6. Serve. Taste and add salt and pepper as needed.
Leftovers and Storage
To Store: Store leftovers of this great potato salad in an airtight container in the refrigerator for up to 4 days.
Make it Your Own
Jazz up this recipe by adding:
- Red Onions
- Dill Pickles
- Bacon
- Chicken
- Avocado
- Cucumbers
- Cheese
Serving Ideas
This healthy potato salad is great for potlucks, picnics and served with so many dishes including:
- BBQ Burgers and Hot Dogs
- Sandwiches such as a Chimichurri Chicken Sandwich or a Apple Cheddar Pork Tenderloin Sandwich
- Frittata or another brunch favorite
Tips and Tricks
The kind of potatoes that you use will definitely impact the outcome! DO NOT use russet potatoes- they won't hold their shape and you'll end up with a mushy salad...
The best potatoes to use are waxy potatoes such as new potatoes, Yukon gold potatoes or red potatoes. Check out this Yukon Gold Potato Substitutes post for more info about alternative potatoes.
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And if you liked this recipe...
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Greek Yogurt Potato Salad
Ingredients
- 3 eggs
- 1 and ½ lbs potatoes
- 4 green onions sliced
- 3 stalks celery diced
- 2 tablespoon fresh dill chopped
- 2 tablespoon fresh parsley chopped, optional
Dressing
- ¾ cup Greek yogurt
- 2 tablespoon extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon fine sea salt plus additional to taste
- ¼ teaspoon black pepper
Instructions
- Boil eggs- Fill a saucepan with enough water to cover the eggs by 1 inch. Bring the water to a boil and then lower the heat to medium so that the water is between a simmer and a boil. Carefully lower the eggs into the water and cook for 8 minutes, uncovered. Immediately after, place the eggs into ice cold water for 10 minutes and then peel and dice.
- Place potatoes in a large pot, fill with enough water to cover the potatoes by an inch of water and add 1 tablespoon of salt.
- Cook over medium-high heat until just fork tender, about 15 minutes. Drain and place in a large bowl.
- In a small bowl, stir together the dressing ingredients.
- When the potatoes are just cool enough to handle, cut the potatoes into bite sized pieces and then pour half of the creamy sauce over the warm potatoes. Allow to sit for 10 minutes and then add the eggs, celery, herbs and remaining dressing.
- Refrigerate for at least 2 hours and up to overnight.
- Taste and add salt and pepper as needed and serve.
Amelia
This potato salad was SO good! I made it for a family barbecue and no one could tell that it wasn't a typical mayo recipe. It is definitely going to be my new go-to side for summer grilling.
Janessa
I'm glad you enjoyed this recipe, Amelia! Thank you for your kind review.